“My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.”

These were good, but a little sweet & I think I might add more anise oil next time. My neighbor makes these every Christmas & let me borrow her cookie stamps. Her recipe is a little more cake-like & less sweet. I'm not sure which way is traditional, but I think I'll experiment a bit more with this recipe.